Snapper Wulfe Recipe

Prepare the fish

Rinse the whole snapper under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make 3 shallow diagonal slashes on each side of the fish to help the marinade penetrate.

Season inside the cavity and the exterior with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

In a small bowl, combine minced garlic, lemon juice (3 tbsp), 4 tbsp olive oil, thyme leaves, smoked paprika, red pepper flakes, lemon zest and remaining 1 tsp salt and 1/2 tsp black pepper. Whisk until emulsified.

Brush or rub the marinade all over the fish, making sure to get some into the slashes and inside the cavity. Cover and refrigerate for 30–45 minutes (up to 2 hours) to marinate. Remove from fridge 15 minutes before cooking to take the chill off.

Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment.

On the prepared sheet, toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer and roast for 15 minutes.

After 15 minutes, add quartered red onion and grape tomatoes to the sheet, drizzle remaining 1 tbsp olive oil, toss gently, then return to oven for 8 minutes.

Add asparagus to the sheet for the last 6–8 minutes so vegetables finish roasting and are tender-crisp. Total roast time should be about 28–30 minutes depending on potato size. Remove vegetables from oven and keep warm.

Transfer vegetables to a serving platter leaving room for the fish; keep juices on the tray for spooning onto plate later.

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add 1 tbsp olive oil and swirl to coat.

When the oil is shimmering, carefully place the marinated snapper in the skillet. Sear 3–4 minutes per side until the skin is crisp and golden. Use a spatula and tongs to help flip the fish without breaking the fillets.

Once both sides are seared, transfer the skillet to the preheated 425°F (220°C) oven and roast for 8–12 minutes, depending on the fish size, until the thickest part reaches 135–140°F (57–60°C) and the flesh flakes easily. If you prefer, baste once with pan juices in the oven halfway through roasting.

Remove fish from oven and transfer to a warm plate. Tent loosely with foil and let rest 3–4 minutes.

While the fish rests, make the herb butter: in a small bowl, mash the unsalted butter until soft, then stir in chopped parsley, chives, 1 tbsp lemon juice, 1 tsp sea salt and 1/2 tsp black pepper until combined.

Spoon the warm herb butter over the top of the rested snapper so it melts into the flesh and the cavity. Save a little butter to finish the vegetables if desired.

Place the roasted vegetables on a platter or individual plates. Gently lay the whole snapper across the vegetables or on the side. Spoon any pan juices and remaining herb butter over the fish and vegetables.

Garnish with lemon wedges and an extra sprinkle of chopped parsley. Serve immediately, encouraging guests to filet the fish at the table if desired.